5 posts tagged “puddings”
Yay! I finally got the time and courage to make the "official" ratatouille (recipe by Thomas Keller) in the movie Ratatouille. Boy, it was worth hours of roasting vegetables in heat. It was the most tasty ratatouille I've had so far! And it looked so darn pretty!
This is the vegan version of Ann Brettingen's Swedish apple cake. The recipe I used is adapted from Dorie Greenspan by Gretchen Noelle of "Canela & Comino". It was a very soothing and mild-flavored fruity cake. Perfect for the afternoon tea.
My sweet tooth kicked in hard, so I made chômeur pudding - a traditional dessert from Quebec, Canada. The recipe is from Andrée of PPK. This is how it looked right after baking. Obviously my six portions of the dough all melted together and turned into one beautiful cake.
The tempting warm pudding on the plate now. I loved it very much after I made it. But I guess for the sake of my diet, I'll have to wait a long time before I can make it again. It's a little too dangerous for me.
I tried out a very simple yet ultra-yummy recipe of Nava Atlas - Stewed Tofu with Corn and Tomatoes. I've always enjoyed Nava's recipes because they are simple, straightforward and often involve a balanced and tasty combination of commonly-used ingredients. No fancy schmancy, and no fuss. Vegetables, grains and tofu taste good on their own, and we shall try to remember that whenever we cook. My variation of this recipe: I added a small onion (cut into half-moons), 2 celery sticks, half a red bell pepper, bok choy, and I used fresh cilantro and basil as suggested. I also subbed packaged fried tofu so I avoided pan-frying firm tofu squares. The stew is full of different textures and different tastes that blend well together.
And I'm really glad to announce that I finally tried the chocolate pudding Purplesque made a while ago, recipe by courtesy of Jugalbandi. This is clearly the best chocolate pudding (vegan or non-vegan) I've ever had. It's so chocolatey and rich that we practically inhaled it. I didn't even have a chance to photograph its complete form before it was chilled. My husband, who doesn't like any dessert, ate half of the pudding when it was still warm. The photo below was what was left for me.
Thanks, Purplesque, for the wonderful recommendation of this pudding! Now it's a staple in our household.
The weather has been continuously capricious. Jumping from a long and bitter winter to a all-too-short spring, it suddenly feels like summer. I'm afraid that I'm still constantly shocked by the obvious effects of global warming. In this overly warm weather, all I want to eat is some fruit. I've already consumed many cucumbers and tomatoes and whatnot. Then I fancied a nice fruit pudding.
(makes 4 servings or 2 generous servings if served as breakfast)
I eyeballed everything when I made this pudding, so the measurements can be freely adjusted according to everyone's own preferences. I'm not even sure if this is the best way of making a vegan pudding. But it tasted great and I was left with no more fruit craving.
5 cups unsweetened soymilk
1 1/2 cups 100% natural coconut milk
1 1/2 cups frozen blueberries
3 cups frozen peaches
1/2 cup pure maple syrup
2 tsp. pure vanilla extract
3 Tbsp. cornstarch
3 Tbsp. arrowroot powder
Add all the ingredients into a sauce pan. Bring to a simmer and whisk constantly. Cook for about 7-8 minutes until the pudding thickens. Pour into a covered container and refrigerate at least 3-4 hours before serving. I just left it in the fridge overnight.
I also took some more photos of the lilies before I removed them from the vase. I guess this signified that spring was finally replaced by summer.
One vegan cookbook is essential. Two vegan cookbooks are fun. Three vegan cookbooks are definitely the charm. You've got a whole world to enjoy now. I actually made three things out of three different cookcooks. Well, be warned first: my sweet tooth kicked in when I was cooking.
Spanakopita In A Pie (VwaV, page 91). I still didn't get any phyllo dough. I made the pastry crusts (Veganomicon, so a 4th cookbook?) better this time and used a little less lemon juice. My husband was very pleased with the result. He said it was better than the first time I made it.
Hot Apple Turnovers (Cozy Inside, page 75). This is the first time I have tried any recipe from this cookbook though I bought it like two months ago. This is an excellent dessert choice after a hard day. The turnover wasn't overly sweet or heavy. A very gentle touch on your whole body. I was really glad I tried it.
Mom's Chocolate Pudding (La Dolce Vegan!, page 207). I didn't like this pudding as much as I thought I would. It was very easy to make so I didn't mind it. It's probably just not my type of chocolate pudding. I was expecting something closer to the 75% dark chocolate, rich and velvety. But it wasn't quite there. A little too timid for my liking but it was still good enough to satisfy a chocolate craving.
This week is turning out to be a VwaV week. I made another 3 things from this awesome cookbook - Stewed Tofu and Potatoes in Miso Gravy, Sesame Asparagus, and Mexican Chococlate Rice Pudding.
For Stewed Tofu and Potatoes in Miso Gravy, I didn't do much different. I just added fried tofu and sliced button mushrooms in addition to the recipe. Also, I used an expensive Chardonnay in cooking because I didn't get white cooking wine. The stew surely turned out fantastic, probably because of the extra Chardonnay I accidentally poured into the stew. :-)
Sesame Asparagus was so easy to make too. However, I didn't have toasted sesame oil, so I sort of just dashed some sesame oil in olive oil and sauteed everything. I sprinkled black sesame seeds on top in the end, which produced a very striking photo.
Finally, let me come to the big flop of the day. I started making this Mexican Chocolate Rice Pudding full of enthusiasm but I ran out of white rice in the beginning. I only had less than 1/4 cup. I was already hard bent on making this pudding though. So I foolishly started cooking brown basmati rice instead. The 30-minute fun turned into a 3-hour saga of fighting with the hard-ass basmati rice. In the end, my husband had to put all the cooked stuff in the blender to get the smoothness. Amazingly the pudding turned out great! I was so glad that it wasn't a wasted effort altogether. Subsequently and naturally I ate too much of the pudding.
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